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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Saint-Pierre, Réunion
Airline catering, VIP flight catering and private jet catering at Saint-Pierre (FMEP / ZSE)
ZSE (IATA) · FMEP (ICAO)
Our kitchen provisions Saint-Pierre (FMEP / ZSE) against a narrow-body reference code, which sets the loading plan for every multi-class rotation on this ramp. Inflight catering and in-flight catering move by hi-loader to galley height on each stand, with the uplift staged airside and boarded on the wide-body sequence our crews already run.
2,134 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Saint-Pierre
Wide-body inflight catering at FMEP
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at FMEP
Catering uplift tracked from kitchen to galley at Saint-Pierre
Ramp access is what decides the loading window at Saint-Pierre, because our crews present the cart at the galley door rather than at the foot of the aircraft. Every uplift crosses the apron under the same sequence, sealed at the kitchen and opened only once, on the stand, at handover. That single route is what a narrow-body reference code allows us to hold to on every rotation worked here.
Between our kitchen and the stand at Saint-Pierre sit screening, an escort and the ordinary traffic of the apron, and we plan the catering uplift against the busiest version of that route rather than the easiest one. Chain of custody is not a phrase on a folder here: it travels with the cart, from the seal placed at the kitchen to the signature taken at the galley door. Galley catering only counts as delivered once that signature is on file, temperature logged at both ends of the route.
One seal at the kitchen, one signature at the galley, nothing opened between them.
Airline food supplier kitchen serving Saint-Pierre airport
Crew meals and passenger sets from one kitchen at ZSE
Airport catering at Saint-Pierre runs from one flight kitchen holding hot production, pastry, a cold larder and a protocol line under a single roof, which is what airport catering at FMEP is built around rather than a scattered set of suppliers. HACCP governs every stage of that production, cold chain intact from the larder to the sealed cart. That structure is also what a flight kitchen at ZSE needs to hold three cabins to one specification on a single wide-body stand.
Government flight catering at Saint-Pierre is handled by the same named team on every rotation, not a rotating pool pulled in as volume requires. Each of them carries security clearance on file and sits on the access list before a sealed uplift is ever loaded onto the cart. Household standards and the escort paperwork that travels with royal and state work are trained into that same team, not improvised on the day.
Halal airline meals and special meals at Saint-Pierre (ZSE)
Royal flight catering standards per cabin at FMEP
Menus at Saint-Pierre are written to the cabin and the mission first, then adjusted to the season, because a delegation flight and a scheduled rotation ask for different service even on the same stand. Inflight catering here draws on the produce of Réunion where the specification allows it, dairy, fish and orchard fruit worked into the cycle rather than a fixed island theme repeated every week. Passenger meal boxes, plated trays and VVIP sets all run off the same production line, only the finish changing with the cabin. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, labelled before the cart ever leaves the kitchen.
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First & VVIP cabins
First and VVIP cabins at Saint-Pierre are plated to a written specification, with à-la-carte and caviar service available on request rather than fixed to a single set menu. VIP flight catering here is filed against the standing order for the rotation, so the presentation is repeatable across every leg of a multi-leg movement.
Business cabins
Business cabins at FMEP run on multi-choice hot service, built to oven-ready formats sized to the galley fitted on the aircraft rather than a generic tray. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so cabin service and the flight deck are never drawing from the same set.
Protocol & dietary
Protocol and dietary requirements at ZSE are documented per passenger, covering halal and kosher sets and the full range of IATA special meal codes rather than a narrowed list. Each of those sets is produced on its own line and sealed before it leaves the kitchen, so inflight catering for a household or a delegation never crosses the general production run.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Airline catering services under HACCP at Saint-Pierre, Réunion
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at FMEP / ZSE
Saint-Pierre carries a narrow-body reference code and a single runway, which sets the traffic profile our kitchen plans against: rotations arrive in a defined sequence rather than in overlapping waves, so a delegation movement reads as a documentation task and a repeat rotation reads as a repetition task, not a capacity one. Airline catering in Réunion is planned on that basis, one stand at a time rather than across a scattered set of gates.
The uplift travels from our kitchen to the assigned stand under escort, loaded by hi-loader to galley height rather than left at the foot of the aircraft, with our crew working the ramp until the cart is opened and signed for. Aviation catering at FMEP and inflight catering in Saint-Pierre both run off that same route, in-flight catering at Saint-Pierre held to one sealed sequence whichever segment the flight belongs to.
We commit one coordinator to every rotation worked here, sealed carts logged at both ends and a signed handover closing the load before departure.
VVIP catering alongside scheduled flights at FMEP
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Government and state flight catering at Saint-Pierre
A narrow-body reference code still allows a head of state aircraft to be worked to full protocol on this stand, the file built around the passenger rather than the airframe. Government flight catering at Saint-Pierre for state visits and official delegations is documented per passenger, staffed by security-cleared crew, and sealed at the kitchen before it ever reaches the apron at FMEP.
Government & state flights →
02
Royal and VVIP flight catering at FMEP
On the narrow-body stand at Saint-Pierre, the 2134 metre runway is what decides which private airliners can be worked here, and royal flight catering runs to the same written household specification on every one of them. BBJ, ACJ and wide-body VIP movements are held to that file between rotations, halal and household dietary requirements produced on request rather than assumed in advance.
Royal & VVIP flights →
03
Charter and ACMI flight catering at ZSE
A 2134 metre runway sets what a charter operator can plan into a rotation at Saint-Pierre, and the loading sheet is built around that limit before the mission type is even considered. Charter flight catering at Saint-Pierre for ACMI and wet-lease operators, group movements and special missions runs a full three-cabin uplift staged in galley order, charter flight catering in Réunion counted against that same sheet stand by stand.
Wide-body charter →
04
Airline and ad hoc catering at Saint-Pierre
A narrow-body reference code governs every stand assignment at Saint-Pierre, and it is what our duty roster plans a rotation against, not the segment flying it. Carriers running FMEP as an outstation draw on ad hoc airline catering, outstation catering and diversion catering off that same roster, technical stop catering and AOG handled without a change of crew, ad hoc catering at ZSE covering a multi-leg rotation as one file. Crew meals in Saint-Pierre and crew meals at ZSE travel boxed separately from the passenger load on every one of those legs.
Commercial airlines →
05
Private jet and FBO catering at FMEP
The 2134 metre runway at Saint-Pierre is short enough that business aviation traffic sits alongside scheduled rotations rather than on a separate apron, so private jet catering in Réunion is delivered to the GA terminal and the FBOs on the field from the same kitchen. FBO catering here runs the same cold chain and the same paperwork as an airline uplift, with no separate route for a smaller cabin.
Private jets →
Charter flight catering trusted at FMEP
Operators on commercial aviation catering at Saint-Pierre airport
Government flight department
Royal household
Charter operator
Scheduled airline
“We needed an airline catering broker at Saint-Pierre (ZSE/FMEP) and the support was excellent. The response time was good and we did not have to manage several local suppliers ourselves. Very convenient for operational coverage. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Natalia — Charter Planning Manager
“We used the service for VIP flight catering in Saint-Pierre on a VIP rotation through ZSE/FMEP. The menu selection was good and all special requests were clearly identified. A very easy service to use at this station. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Ana — Flight Crew Logistics Manager
“Our passenger profile required special meals at Saint-Pierre (ZSE/FMEP), with several different dietary restrictions. The team confirmed the dietary details carefully and there was no confusion when the order arrived. We were happy with the accuracy of the order. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Scheduled airline
Samuel — Handling Manager
Saint-Pierre (FMEP / ZSE): airport catering data
| Datum | Value |
|---|---|
| Longest runway | 2,134 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | FMEP |
Business jet catering questions at Saint-Pierre (ZSE)
Diversion catering and ramp questions at Saint-Pierre (ZSE)
What operations gets asked every week about Saint-Pierre.
Ask operations directly →Where does an airline catering cost quotation for Saint-Pierre start from?
A signed specification sets the base of every quotation here, covering cabin count, tray specification and the loading window requested; the desk returns a figure once that document is in hand, since no price list is published.
Is VIP, VVIP and government flight catering handled under protocol at Saint-Pierre?
A named coordinator runs every VIP flight catering and government flight catering movement at Saint-Pierre, working from a security clearance and an access list rather than a general roster, with the file sealed before it reaches the stand.
At what point does a specification for ZSE need to be locked in?
The first step is the passenger and cabin count, submitted early enough to set kitchen production; after that, a specification at ZSE can still move closer to departure, and lead time depends on how far a change sits from the loading window rather than a fixed cut-off.
Does FMEP catering reach the FBOs and the GA terminal for private jet movements?
Every FBO on the field and the GA terminal itself take private jet catering from the same kitchen that provisions the main stand, with FBO catering run on the identical cold chain and paperwork as an airline uplift.
When does airline catering at Saint-Pierre move from the kitchen to the aircraft?
Once a cart is sealed at the kitchen, airside delivery to the stand follows under escort, and the uplift is boarded by hi-loader to galley height rather than left at the foot of the aircraft.
Outstation catering near Saint-Pierre
RUN / FMEE
Sainte-Marie
Réunion · 49 km from Saint-Pierre
Airline & VIP flight catering →
MRU / FIMP
Plaine Magnien
Mauritius · 255 km from Saint-Pierre
Airline & VIP flight catering →
TMM / FMMT
Toamasina
Madagascar · 725 km from Saint-Pierre
Airline & VIP flight catering →
Aviation catering quote for Saint-Pierre
Request a quote
Send us your catering needs for ZSE
Saint-Pierre (ZSE / FMEP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Saint-Pierre, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Saint-Pierre (ZSE)